Showing posts from May, 2010

Creole Vegetables and Chicken

Creole Vegetables and Chicken

1 can (about 14 oz) diced tomatoes
8 oz frozen cut okra (optional)
2 cups chopped green bell peppers
1 cup chopped yellow onions
3/4 cup sliced celery
1 cup chicken broth
2 tsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
4-6 chicken thighs
1.5 tsp sugar substitute (Splenda)
3/8 tsp creole seasoning (I used Tony Chachere)
Hot pepper sauce (Tabasco) to taste
1/4 cup chopped fresh parsley (optional)

Line the crock with a liner or spray with non-stick cooking spray. Put the chicken in the bottom, then layer the other ingredients as listed. Stir if desired, but not necessary. Cook on Low 6-8 hours.

Low Carb serving suggestion-- While this dish is fine on its own, you may saute zucchini and/or yellow squash medallions in butter and serve the chicken and sauce on top.

Regular serving suggestion-- serve over about 1 cup of hot cooked rice.
Lena Austin"Stop fighting the Wild," said the coyote.Coming Soon: Man vs. Wild

Pork Loin with Sherry and Red Onions

Pork Loin with Sherry and Red OnionsNote: I use and recommend using crock-pot liners. These handy bags prevent hours of soaking baked-on food from your crock. 3 lg red onions, chopped1 sm yellow onion, chopped2 T butter or margarine2.5 lbs boneless pork loin, cut into chops½ t salt½ t black pepper½ c cooking sherry1 T dried parsleyPeel the onions and throw them into the food processor. Chop until in fine bits. Throw them in a frying pan with the butter and sauté on medium until soft. In the meantime, put the liner in the crock, and add the pork. Sprinkle the salt, pepper, and parsley over the pork. Add the softened onions, and then pour the sherry over the top. Cover and cook on HIGH for 5 to 6 hours. Serving suggestions: Low carb—Don't worry about the seemingly huge amount of onion. It softens and sweetens with cooking and becomes quite delicious, even if you don't like onions. You may serve the pork over steamed winter vegetables if desired.Non-low-carb servings may include …

The Bikini NSV

Just a quick little note, I promise. After trying on one of my old bathing suits (the ugly black maillot style that they give to fat women) and having a good laugh, I knew it was that horrible time--bathing suit shopping. My daughter suckered me again! We were in Wal-mart and I made the mistake of mentioning how bad my old bathing suit fit.

"You mean the black gag bag?" My daughter has never hidden her contempt for the black maillots I once sported.

Honey, let's be honest. Black isn't slimming when you wear all black all the time. All you're doing is announcing to the world that you're fat. Black is the uniform of the fat woman, especially in summer. Get real and get some color in that wardrobe.

Anyway, I'm now the appalled (What have I done?) owner of an electric blue string bikini, size 17. (gulp!) Yes, it fits.

Xylitol Update

I've given up on Xylitol sweeteners and returned to good ol' Splenda and Sweet-n-Lo. My apologies to the nutritionists, but the stuff is expensive and difficult to work with. Additionally, it's three times the carb "cost" per tablespoon and more expensive. At a time when I'm hard pressed to make ends meet and stay in my carb budget for the day, Xylitol is going to lose.

If you've had different results from using Xylitol, please let me know.


Creole Pork Chops

Creole Pork Chops
½ t salt ½ t dried basil ½ t paprika ½ t black pepper ¼ t ground cumin ¼ t cayenne pepper 4 (4oz) boneless loin pork chops, trimmed non-aerosol cooking spray 1 (8oz) can tomato sauce ½ cup chopped onion ½ cup chopped green pepper ¼ cup chopped celery 1 T Worcesershire sauce 2 cloves garlic, pressed
Bandsters—Please whirl the vegetables in the food processor before chopping the meat for your own safety.
Mix the first six ingredients and add them to the meat. Stir well to coat. Use the cooking spray to lube up your favorite large skillet. (I used an electric skillet, but a good large fry pan is fine.) Make sure you have a tight-fitting lid handy. Turn on the heat to medium and heat up the meat until no more pink shows. Add the remaining ingredients. Cover and cook on low for 15-20 min (Simmer on the electric skillet works.) When everything is fork-tender, serve it up.
Low carb serving suggestion- Steamed broccoli and Faux-tay-toes (see recipe on this blog). Regular serving- You may sub…

Chicken Athena

Chicken Athena
6 (6-oz) boneless skinless chicken breast halves or boneless skinless chicken thighs 1-1/2 cups chopped onion 1/3 cup sun-dried tomatoes, chopped 1/3 cup pitted kalamata olives, chopped 2 T lemon juice 1 T balsamic vinegar 3 cloves garlic, pressed ½ t. salt
Bandsters—whirl the meat, onion, tomatoes, and olives in the food processor before putting this in the crock-pot. You’re looking for small bits of meat like ground beef.
Put everything in the crock-pot. Cover and cook on Low 4-6 hours. Six servings. You may substitute grape tomatoes in place of the dried tomatoes, but you will lose some flavor. For those with gluten sensitivity, make sure you use gluten-free tomatoes, olives, and vinegar.
Low Carb serving suggestion—Stir-fry zucchini squash medallions. Top with a sprinkle of feta cheese.
For non-bandsters, serve with steamed new potatoes or baby potatoes. Rice also works.
Nutrition per serving 248 calories 6g fat 40g protein 7g carbs 1g dietary fiber 99 mg cholesterol 557 mg sodium

One-der-Land at Last

After a month of hovering right at 200 lbs, I've finally broken the barrier and stepped into One-der-Land. My scale read a delightful 199.4 lbs this morning.

Honey, you know I'm afraid to eat now! LOL!
Lena Austinhttp://www.LenaAustin.comWriting blog: http://depravedduchess.blogspot.comRecipe and Pagan blog: http://third-infinity.blogspot.comLow Carb Diet blog: